Cut the shell down the center of the back with a kitchen shears, leaving tail fan intact. Run your finger between the meat and the shell to loosen from each other. Lift the lobster meat through the slit to rest on the top of the shell

Place lobster tails on a baking sheet, brush each prepared lobster tail with butter, sprinkle with paprika and bake approximately 15 minutes or until a meat thermometer reads 140 degrees F and meat is no longer opaque.

Piggyback Lobster Tails Recipe Reviews

piggyback lobster tails

"I made these for my wife's birthday except I grilled them instead of baking them. I did sprinkle a little garlic butter on them before grilling them, to keep them moist. They were really good. She loved them!"